Yorkshire Pudding with Smoked Salmon and Crème Fraîche

Inspired by the classic British recipe, these mini Yorkshire puddings are seasoned with dill and garlic and cooked in a muffin tin. Topped with smoked salmon and a fiery horseradish cream, they make for a fast, easy, and original brunch.

Yorkshire Puddings:
4 eggs
¾ cup milk (200 mL)
¾ cup flour, unbleached (200 g)
sea salt
3 Tbsp. sunflower or vegetable oil

Filling:
½ cup crème fraîche, sour cream or Greek yogurt
sea salt
black pepper, freshly ground
8 oz smoked salmon, thinly sliced
1 lemon, freshly squeezed

Garnish:
lemon juice, freshly squeezed

Preheat oven to 375°F (190°C, Gas Mark 5)

Beat eggs in a large bowl until combined. Add milk and whisk again. Sift in flour and whisk until smooth consistency, thin but coats the back of a spoon.

Pour the batter in a large 4-cup measuring cups.

Pour ¼ tsp. (1 cm) of oil into each muffin cup. Or, a trick is to fill the top three cups evenly with oil and then tilt until the oil drips down to the bottom cups.

Place muffin tin in oven and heat until oil is lightly smoking, about 10 minutes.

Remove muffin tin from the oven and working quickly, divide batter among the muffin cups. Return to oven and bake until Yorkshire puddings are puffed and golden, about 20-25 minutes until crisp and golden brown.

Add lemon juice, salt and pepper to the crème fraîche.

Break a hot yorkie in half and scoop in a Tbsp. of crème fraîche. Layer with salmon and squeeze more lemon juice over top. Serve immediately.

Makes 12 as an appetizer or 4 servings as a main.